Monthly Mingle #8 Roundup and theme to Monthly Mingle #9

After traveling around Europe the past 4 days I am really glad to be back home again. Although I am really happy to get out and about and appreciate that my job allows me this possibility, I still find coming back home the best part.

I actually wrote part of this post sitting in the train to Hannover and I already knew then, that when I get back home, Tom and Soeren will be at the train station waiting to pick me up. Soeren will spot me in the crowd and with a huge grin and gleaming eyes he will run into my arms. THAT is the pure joy of returning home.

"Ever since I saw Meeta's invite to join the Savory Cakes Monthly Mingle, I've been planning. Savory cake is a brilliant idea, but difficult to pull off. How do you make a cake savory?"- Chelsea Greigh, Bon Vivant

"I wanted to participate in this month's Monthly Mingle, (hosted by Meeta) mainly because I am intrigued by the idea of savory cakes."- Chris, Melle Cotte

"Meeta’s Monthy Mingle theme for March had me a bit stumped."- Ylee, Lemonpi

These were just a few of the comments you will read. Let me tell you though, you all outdid yourself fantastically and my challenge was well reciprocated. What you are about to see is truly an incredible selection of creative savory cakes. Exotic ingredients, fresh vegetables, and aromatic flavors were all used to make these wonderful cakes. Thank you all for being so clever, imaginative and most of all for accepting the challenge!

Before I get to the roundup I'd like to share the theme to the next Monthly Mingle.

Ready for MM 9?

This time I am narrowing the theme down to a particular cuisine. It is a cuisine enjoyed by many around the world. Famous for it's use of fresh ingredients, intriguing blend of spices and the social meaning behind the meals. The people from this region believe that food is a way to get together with friends and family members and enjoy the simple things in life. They sit together over several courses, eating, talking and mingling.

The cuisine I am talking about is the Arabic cuisine. Egypt, Lebanon, Syria, Jordan and the Persian Gulf countries are just a few countries that belong to this region. Although the type of dishes served are the same they are prepared very differently in each country.

So, your homework this month is to prepare a specific dish from one of these wonderful countries. Anything that catches your taste-buds - a certain dish from the ever famous mezzeh, a dish prepared with fresh vegetables, chicken, kebabs, baklava - the list is long and the choice might be a little difficult. For those new to this type of cuisine try out one of the more popular recipes like hummus, tabouleh or baba ganoug. Others who have often prepared these dishes, venture out and try something else. A little more challenging perhaps.

Bring your offerings to my "Arabian Nights" Mingle, where we can enjoy your delectable dishes over some belly dancing and pots of warm spiced tea.

Here's how it works:

Create a dish that fits this theme. Blog about it anytime from now till April 11th, 2007.

Email me your entry with your name, the name of your blog and your permalink by April 11th, 2007.

In your post please include a link to this post and/or the MM logo, so your readers get a chance to mingle with us.

Please send only one entry per blog. If you do not have a blog, simply email your entry, with a picture (if you would like me to add a picture) to blogmeeta@gmail.com.

And now I present the Savory Cakes from around the Blog-o-sphere!Updated!Dolores sent her entry to my old Hotmail address. But when she wrote to me and mentioned it in the comments section and in an email I just had to put it in the main post. You must take a look at the incredible creation Dolores serves up. Her Crab and wild mushroom cheesecake highly deserves the honor of being centerpiece to any dinner party.

Saudi Arabia, Cambodia, Philippines - Isis job takes her away to some of the most exotic places in the World. She, however, always finds time to prepare something for the Monthly Mingle. Someone who has not missed even one of my mingles since it started, she always amazes me. This time she also finds time and bakes a cheesy and bacony cake.

Petra goes in search of a traditional Tourtière. Along with some really interesting information she bakes an amazing Tourtière Bonne Femme. It looks soo good!

Lydia serves us a popular cakes amongst the Chinese, Malaysian and Singaporean communities. For us her yam cake sounds incredibly exotic and looks delicious.

I am sure you have all heard of upside-down-cakes. Pineapples, cranberries and peaches are some of the usual ingredients that would be used in such a cake. Viji presents us with a Veggies Corn Meal Upside-Down Cake

Although she was a little confused as to where to categorize savory cakes, Anisha joins us with her lovely Veggie Cake.

Cake? Bread? Bri decided that her contribution for the MM would be called a cake and uses some of the feared zucchini she was forced to freeze in the summer. What she created was a delicious Cheddar Zucchini Cake.

In March St. Patrick's day is celebrated and Rachel wanted to cook up something Irish. And she does! Irish Apple Potato Cakes - a brilliant combination.

Other delicacies. I love these delicacies that Marie-Laure creates. I enjoy reading her blog for two reasons - great recipes and I can improve my rusty French. This time Marie, brings Surimi and carrots cakes.

Susan has me captivated! I love her stories. This time she shares a wonderful story about her generous dad and his food packets. Using one of the olive oils sent by her dad she finally does justice to her Italian roots and bakes a Olive Oil Cake with Rosemary and Lemon. Simple yet so elegant!

Nupur was under the impression that there would be many entries with the same kind of cake she makes. Although we already had one entry for this cake, I have to say Nupur uses a clever method and makes a quick and easy Instant Dhokla using a microwave. My kind of recipe!

Missed out on this event and you would still like to share your savory cake? Add your link to the comments section of this post.BPW Information:There are still BPW postcards whizzing around the world! I just updated the list to add a few more people who recently received their cards. Those of you who still have not, please hang in there. You see that it sometimes take really long for them to arrive. After all there is a reason it's called "snail mail." Should you have already received your postcard, please do not forget to send me the link to your post.

"Arabian nights" makes me think of movies of my childhood "Ali Baba and the 40 thiefs" or "1001 Nights" or so...Thank you! This way I am forced to try some dishes from a cookbook I bought a wihle ago but didn't use until yet.

Meeta, your warmth fills every post and that's why your Monthly Mingles are so outrageously popular! But you did have people stumped with this one, although it was a great turnout! Looking forward to Arabian Nights!

First off, I agree with others that this is a fanatastic collection of tasty things to eat.

Second, I loved your description of how your family would look when they saw you. It made me remember how my family looks when I visit home, which isn't often enough sadly. Anyways, you made me feel all warm and fuzzy. :)

Overwhelming number of entries sweetie! And I love your arabian nights theme, I just had an arabian night menu the other day so this time can send in a 'straight' recipe instead of sneaking inside...need i sa great job with the round up ;)

Hi all! First thanks for all your wonderful compliments. I am always really glad to hear you are having a great time at the mingle. As for the theme I thought it would be interesting to see what everyone comes up with. Glad to see you are up for the challenge.

Mai+Kevin Normally I would have been lenient and said "Yeah! sure!" But I have to agree with your boyfriend Morroccan food, although really yummy, is not a really a part of the region. Maybe I'll make it a separate theme at some point but I'd like to stick to the Gulf/Middle Eastern region for this mingle. You have plenty of time to join us with another dish. I look forward to seeing you there!

See you all soon!

Rose OK you are on - you are in charge of the belly dancers LOL!This is going to be fun!

I am in trouble . I have been baking all things lebanese and syrian from this book called Saha.I'm in love with the book - my boyfriend is jealous.Won't let go of it. I will keep baking/ice creaming until 8th and then decide. At the moments all my posts are in the portuguese version of my blogue.What a great idea!!!

OK Folks, An update to my previous comment. I have been getting a few Morrocan style dishes for the MM - Arabian Nights. I had mentioned that it would not be allowed but as some have already entered their dishes I would only disappoint them if I told them they were not applied. So, as of now you can also make Morrocan dishes for the MM 9 theme. I'll update this in oneof my next posts too.

Hello! My seven-year-old son and I go to a Weird Food Party every year. This year he wanted to make a savory cake. Unable to find a good recipe, I went hunting on the web and found your April '07 Monthly Mingle. We modified a recipe from one of the entries, and it was delicious. You can read about it, and see pictures, on my LiveJournal. Thank you, Meeta, and thanks to Susan for her recipe as well.

Thank you for visiting What's For Lunch, Honey? and taking time to browse through my recipes, listen to my ramblings and enjoy my photographs. I appreciate all your comments, feedback and input. I will answer your questions to my best knowledge and respond to your comments as soon as possible.

In the meantime I hope you enjoy your stay here and that I was able to make this an experience for your senses.

Hello, I am Meeta a freelance food photographer, stylist and writer living in the cuturally rich city of Weimar, Germany with my husband and our son, where I enjoy preparing multi-cultural home cooked meals with fresh organic ingredients. What's for lunch, Honey? is my award winning food blog where I combine my love for food with my love for photography and styling...